Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Veggie Stuffed Twice Baked Potatoes Recipe
    Lost? Site Map

    Veggie Stuffed Twice Baked Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Miss Erin's Note:

    These are great with chicken or a roast. They are also great for lunch, just microwave for 5 minutes, they keep in the frige for 3 days.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425F degrees.
    2. 2
      Microwave pierced potatoes on high for 12 minutes.
    3. 3
      Bake for 15 minutes.
    4. 4
      Slice off the tops of the potatoes.
    5. 5
      Scoop out the pulp, keep skins intact.
    6. 6
      Mash pulp in a bowl.
    7. 7
      Heat a skillet over medium heat, add butter and onion.
    8. 8
      Saute until onion is tender.
    9. 9
      Add onion, broccoli and ranch dressing to potato pulp.
    10. 10
      Mix well.
    11. 11
      Brush the outside of the potato skins with oil.
    12. 12
      Spoon potato mixture into the shells.
    13. 13
      Place on baking sheet.
    14. 14
      Bake until heated through, about 15 minutes.
    15. 15
      Salt and pepper to taste.

    Ratings & Reviews:

    • on February 06, 2002

      45

      Very nice spuds. I had no broccoli, so I subbed green peppers. Served this along with BBQ chicken and Dorothy Parks' peas & onion au gratin.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2008

      55

      DH keeps telling me he hates broccoli, and I keep convincing him he's wrong. This is one more example where he was wrong! This was really good; we both enjoyed it. I added some slices of swiss cheese on top and sprinkled with paprika.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2008

      45

      Made for Freezer Tag Challenge March 2008: Good twice baked potato recipe. I don't recommend cooking from frozen as the broccoli started to burn. However, I think microwaving for a couple of minutes or thawing before baking would solve this issue. To freeze: complete through step 13. Place in freezer until firm. Move to a zip top bag. To serve: Thaw potatoes overnight in fridge or microwave until soft. Bake until heated through. Weight Watchers: 5 pts when using ff Ranch. Total points may vary based on potatoe size.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Veggie Stuffed Twice Baked Potatoes

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 415.6
     
    Calories from Fat 224
    54%
    Total Fat 24.9 g
    38%
    Saturated Fat 6.5 g
    32%
    Cholesterol 25.1 mg
    8%
    Sodium 409.4 mg
    17%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 7.3 g
    29%
    Sugars 4.1 g
    16%
    Protein 6.8 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites